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KMID : 0374919950160020327
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Inje Medical Journal
1995 Volume.16 No. 2 p.327 ~ p.340
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An Analysis of Caffeine in Coffee and Tea Based on the Extraction Conditions
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임연하
문덕환/손혜숙/김용호/김종갑/손병철
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Abstract
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For the purpose of providing the fundamental data for health management and health improvement for those who usually drink coffee and tea, the authros measured the concentration of caffeine in coffee and tea by extraction time and temperature
with
High
Performance Liquid Chromatography.
The results were as follows ;
1. The mean concentration of caffeine in coffee and teas.
A. Coffee(5g) : 4.07㎎/ml b. Instant coffee(5g) :4.84㎎/ml
c Green tea(1.5g) : 2023㎎/ml d. Black tea(1.5g) :2.43㎎/ml
b. Oolong tea(1.5g) :2.58㎎/ml f. Ginger tea(5g) :-
c. Cinnamon tea(5g) :- h. Kukija tea(5g) :-
I. Ssanghwatea(5g) :-
2. The mean concentration of caffeine extraction was the highest at 70℃ in case of coffee and at 90℃ in others.
3. The mean concentration of caffeine extraction was the highest after 20 minutes of extraction in green tea and after 8 minutes in coffee. But they did not show statistically significant difference in extraction time between black tea, instant
coffee
and green tea.
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